Ingredients

2kgpork bellyskin scored

sea salt

150 mlsoy sauce (⅔ cup)

1tspfive spice

3tbspbrown sugar

1tspcinnamon

2bay leaves

6cloves

3star anise

1tspchili

1kgplumscut in half stone removed

Method

Preheat oven to 200°C

Mix the remaining ingredients, except plums in a jug with 300 ml water, stir with a spoon to combine, and then pour around the pork to just below the skin. Cook for 30 minutes until the skin starts to crackle, now cover the pork with foil and lower the temperature of the oven to 160°C and cook for a further 2 hours.

Remove foil and now arrange the plums around the pork in the reduced spiced liquid.
Cook for another hour until the pork is tender and the skin is crispy.

Pour the remaining cooked spiced liquid, minus the bay leaves into a measuring jug and puree liquid with a stick blender. Serve this delicious sauce over the sliced pork.